• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Trim cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. • On one side of a baking sheet, toss sweet potatoes with a large drizzle of oil, Za’atar Spice, salt, and pepper. (For 4, spread sweet potatoes out across entire sheet.) Set aside (you’ll add more to the sheet later).

• Drain and rinse chickpeas; pat dry with paper towels. • Place chickpeas and 1 tsp olive oil (2 tsp for 4 servings) in a large bowl. Using an immersion blender, blend until almost smooth (it’s OK if there are still some chunks of chickpeas). TIP: If you don’t have an immersion blender, use a standard blender or a food processor!

• To bowl with chickpeas, mix in scallion whites, cilantro, Turkish Spice Blend, and flour. Taste and season with salt (we used 1⁄2 tsp; 1 tsp for 4 servings) and pepper. • Divide chickpea mixture into two mounds (four mounds for 4 servings); gently flatten into patties (ours were 2-3 inches wide).

• Lightly drizzle oil on empty side of baking sheet with sweet potatoes; add patties. Bake on top rack for 10 minutes. (For 4 servings, add patties to a second sheet; bake patties on top rack and sweet potatoes on middle rack.) • Carefully flip patties and return to top rack until patties are lightly golden and sweet potatoes are browned and tender, 10-12 minutes more.

• While patties and sweet potatoes bake, halve and toast buns until golden. • In a small bowl, combine cucumber, scallion greens, a drizzle of olive oil, a pinch of salt, and pepper.

• Fill buns with patties, tzatziki, and cucumber ribbons. • Divide burgers and sweet potato wedges between plates and serve.